Okay, picture this: I’m It’s Sunday morning, the house is still quiet, and the smell of freshly brewed coffee is just like that. Is the air filling with air? Then, this. This glorious.Blueberry Cream Cheese Coffee Cake., warm from the oven, with that tangy-sweet blueberry swirl and the richest cream. What is the best cheese filling you have ever seen? Is it easier to make than you think? What is the best coffee cake I’ve ever tried? Is it like a blueberry muffin meets . cheesecake and had the best cake baby EVER? If you love the comforting taste of coffee cake, but crave something a little more special, trust me. I’ll be obsessed with you.
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What is Blueberry Cream Cheese Coffee Cake?
Think of it as your favorite classic coffee cake, but elevated. What’s essentially a moist, tender cake base, swirled with cream cheese filling and served with whipped cream? What are some of the best blueberries to eat Is cream cheese tangy and sweet? What are some of the best blueberries to eat? And then there’s the glaze, which is honestly optional but…come on. Don’t skip glaze. Is it the perfect finishing touch? What is a coffee cake? It’s a tradition in my house. This particular version is just a little more special and dare I say addictive.
Why you’ll love this recipe?
Is this a good book?Blueberry Cream Cheese Coffee Cake.Why is it so delicious?Flavor Explosion:The combination of the buttery cake, the tangy cream cheese filling, and the sweet, juicy, sour cream. What are some of the best blueberries in the world? I always add a little lemon zest to my batter. Every bite is delicious. It brightens everything up beautifully. •SurprisinglyWhat is the best cream cheese filling? This recipe uses basic ingredients that you probably already have in your pantry.Budget-I don’t need any fancy ingredients to make this dish. What are flour, sugar, eggs, cream cheese? Blueberries can be a little pricey out of season, but frozen ones work great!Versatile:This coffee cake is perfect for breakfast, brunch, dessert, or even a late-night snack. I’ve been known to sneak a slice of toast before bed. Is it a showtopper for potlucks? What I love about this recipe is that it’s a crowd-pleaser. I’ve made it for everything from casual family breakfasts to more formal brunches, and it always makes a good impression. What is the best way to get rave Is it better than a plain old coffee cake? Is there a middle ground?
How do I make Blueberry Cream Cheese Coffee Cake?
Quick Overview
How do I make a simple cake batter, whipping up cream cheese filling and layering? What are some ways of swirling blueberries together before baking? What makes the swirling part look fancy, but it’s seriously easy. Do not worry about making it perfect – the imperfections are what give it character! What’s the secret ingredient? A touch of vanilla extract in both the batter AND the cream cheese filling. What is the best way to elevate the flavor?
Ingredients
For the Main Batter:
• 2 ½ cups all-purpose flour: Make sure it’s fresh! Old flour can make your cake taste a little stale.
• 1 ½ cups granulated sugar: You can reduce this to 1 ¼ cups if you prefer a less sweet cake.
• 2 ½ teaspoons baking powder: This is what gives the cake its rise. Don’t skip it!
• ½ teaspoon baking soda: This helps with browning and adds a subtle tang.
• ½ teaspoon salt: Enhances all the other flavors.
• 1 cup (2 sticks) unsalted butter, softened: Make sure it’s *softened*, not melted. It should be easy to cream with the sugar.
• 2 large eggs: I always use room-temperature eggs for baking. They incorporate better into the batter.
• 1 cup sour cream: This adds moisture and a lovely tang to the cake. You can substitute plain Greek yogurt if you prefer.
• 2 teaspoons vanilla extract: Use the good stuff! It makes a difference.
• ½ cup milk: Any kind will do. I’ve even used almond milk and it worked great!
• 2 cups fresh or frozen blueberries: If using frozen, don’t thaw them! Toss them in a little flour to prevent them from sinking to the bottom of the cake.
For the Filling:
• 8 ounces cream cheese, softened: Again, make sure it’s *softened*! Cold Cream Cheese is lumpy. How do you avoid this? • 12 cup granulated sugar; 1 large egg • 2 teaspoons vanilla extract.
For the Glaze:
• 1 cup powdered sugar • 2-3 tablespoons milk: Add more or less to reach your desired consistency. • ½ teaspoon vanilla extract
How do I follow step
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. I always do this, just in case! How do I stop a cake from sticking to the pan?
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, and salt. Set aside. Whisking is important to make sure everything is evenly distributed. Do you like to have pockets of baking powder in your cake?
Step 3: Mix Wet Ingredients
In a separate bowl, cream together the softened butter and sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer. Then, beat in the eggs one at a time, followed by the sour cream and vanilla extract.
Step 4: Combine
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending. Ending with dry ingredients. How do I make a hard cake? A few streaks of flour are okay. Fold in the blueberries gently.
Step 5: Prepare Filling
In a medium bowl, beat together the cream cheese and sugar until smooth. Set aside. Beat in the egg and vanilla extract. Make sure there are no lumps!
Step 6: Layer & Swirl
Pour half of the batter into a 9″ pan. Bake for 15 minutes. Dollop spoonfuls of the cream cheese filling over the batter. Pour the remaining cake batter over the cream cheese filling. Use a knife or skewer to swirl the cream cheese filling into the cake batter. Don’t overdo it! If you want to create a marbled effect, not completely blend the two together.
Step 7: Bake
Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean. If the top starts to brown too quickly, you can tent it with foil.
Step 8: Cool & Glaze
Let the cake cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. Once the cake is cool, whisk together the powdered sugar, milk, and vanilla extract for the glaze. Drizzle the glaze over the cake.
Step 9: Slice & Serve
Slice the cake and serve it warm or at room temperature. Is it delicious on its own?
What should I serve it with?
This Blueberry Cream Cheese Coffee Cake.Is incredibly versatile!For Breakfast: Pair it with a strong cup of coffee and a side of fresh fruit. It’s the perfect way to start a lazy Sunday morning.
For Brunch:Serve it alongside other brunch favorites like scrambled eggs, bacon, and mimosas. What are some ways to add sweet to a savory spread?As Dessert:What’s a good dessert to serve after dinner? What are some of the best desserts that won’t weigh you down?For Cozy Snacks:Slice it up and enjoy it with a glass of milk or hot chocolate. What is the best comfort food to eat on a cold night? My family loves it with whipped cream and a sprinkle of cinnamon. What are some of our favorite treats for holidays?
Top Tips for Perfecting Your Blueberry Cream Cheese Coffee Cake
Okay, I’ve made this Blueberry Cream Cheese Coffee Cake *a lot* of times, so I’ve learned a few tricks along the way!
Mixing Advice: Be careful not to overmix the batter! Overmixing can develop the gluten in the flour, resulting in a tough cake. Mix until just combined.
Swirl Customization: Don’t be afraid to experiment with different swirling patterns! You can use a knife, skewer, or even a chopstick to create your design.
Ingredient Swaps: If you don’t have sour cream on hand, you can substitute plain Greek yogurt. It will give the cake a similar tang. You can also use any kind of berries you like! Raspberries, strawberries, or even blackberries would be delicious.
Baking Tips: Keep an eye on the cake while it’s baking. If the top starts to brown too quickly, you can tent it with foil to prevent it from burning.
Glaze Variations: For a lemon glaze, substitute lemon juice for the milk. For a chocolate glaze, add a tablespoon of cocoa powder to the powdered sugar.
Storing and Reheating Tips
Here’s how to keep your Blueberry Cream Cheese Coffee Cake fresh!
Room Temperature: You can store this cake at room temperature for up to 2 days. Cover it tightly with plastic wrap or store it in an airtight container.
Refrigerator Storage: For longer storage, you can keep it in the refrigerator for up to 5 days. Make sure to wrap it tightly to prevent it from drying out.
Freezer Instructions: To freeze the cake, wrap it tightly in plastic wrap and then in foil. You can freeze it for up to 2 months. Thaw it overnight in the refrigerator before serving.
Glaze Timing Advice: I recommend glazing the cake just before serving. If you glaze it too far in advance, the glaze can become sticky.
Frequently Asked Questions
Final Thoughts
Honestly, this Blueberry Cream Cheese Coffee Cake is one of my all-time favorite recipes. It’s easy to make, it’s incredibly delicious, and it always gets rave reviews. The combination of the buttery cake, the tangy cream cheese filling, and the sweet, juicy blueberries is just perfection. If you’re looking for a special treat to bake for your family or friends, this is it! If you love this recipe, you might also enjoy my other coffee cake variations, like my Cranberry Orange Coffee Cake or my Apple Cinnamon Coffee Cake. Happy baking! And please, let me know how yours turns out in the comments below. I’d love to hear what you think!
Lemon Drizzle Yogurt Cake
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour sifted
- 1 cup granulated sugar divided
- 0.5 cup unsalted butter softened
- 2 large eggs room temperature
- 0.5 cup plain yogurt full-fat preferred
- 2 tablespoons lemon zest fresh
- 0.5 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.25 cup lemon juice freshly squeezed
Instructions
Preparation Steps
- Preheat the oven to 350°F (175°C). Grease a 9-inch loaf pan and line with parchment paper.
- In a large bowl, cream together the butter and 3/4 cup sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Stir in the yogurt, lemon zest, and lemon juice until well combined.
- In another bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add to the wet ingredients, mixing until just combined.
- Pour the batter into the prepared loaf pan. Bake for 45 minutes or until a toothpick inserted into the center comes out clean.
- While the cake is baking, mix the remaining 1/4 cup sugar and 1/4 cup lemon juice in a small saucepan over low heat until the sugar dissolves.
- Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Poke holes with a skewer and pour the lemon syrup over the cake.
- Let the cake cool completely before serving.
